Right now, I’m going to share a South Indian breakfast menu Thought or Pongal breakfast Menu concept. After a break of 1 and 1/4 years from running a blog, I’m sharing a Pongal-relevant put up that’s near my coronary heart.

Learn extra: South Indian Breakfast Menu Idea1

Pongal Pageant

In South India, on Pongal day, which falls in mid-January, i.e., on the primary day of the Tamil month Thai, individuals rejoice it with the rice harvested from the farm. Not solely do they use rice, however in addition they make curry with harvested veggies and categorical gratitude to God/solar with coconut, turmeric plant, sugarcane, Banana, Betel Leaves, harvesting tools, and extra. This pageant is all about thanking God with the harvest. The subsequent day is Maatu Pongal in Tamil, the place they categorical gratitude to cows, buffaloes, and different cattle for his or her onerous work.”

Straightforward Trick to Make 2 in 1 Pongal

On Pongal day, I all the time put together genuine uncooked rice or millet pongal in a pot. Afterward, I divide the cooked plain pongal to make each candy and khara pongal/ven pongal/savory in a single go. This manner, there’s no must prepare dinner the rice twice for these two dishes. Alternatively, you need to use one other technique the place you prepare dinner each candy and savory on the similar time in an Instantaneous Pot. Take a look at the video hyperlink supplied HERE for Millet-based Pongal.

South Indian Breakfast Menu

Our current Pongal pageant breakfast menu is showcased within the photos, and I’ve a fast YouTube shorts video demonstrating how I ready all of the menu gadgets listed right here in a jiffy. In any case, I may also clarify the recipes included within the menu.

• Medhu Vadai is one of the best appetizer, complementing the Pongal, sambar, and chutney menu (which I’ll share the video recipe for later).

• Sambar – The recipe hyperlink I shared is Arachuvitta sambar which works nicely with Tiffin and Pongal Varieties. I may also share extra sambar recipe hyperlinks in close to future.

• Coconut Chutney (recipe follows)

Recipe for Coconut Chutney

That is the recipe for Restaurant Model Coconut Chutney, and each time I make coconut chutney, my go-to model is that this. Generally, I alternate just a few substances, like including pink chili as an alternative of inexperienced, however the style varies from the restaurant model for certain. The trick is so as to add extra inexperienced chili and make the chutney thick. Additionally, don’t skip the tempering half. I take advantage of recent coconut for this, and I by no means use frozen shredded coconut, so the style of coconut meat can also be vital to attain that particular taste.”

Substances

Shredded Coconut – 1 Cup

Inexperienced Chilis – 2 Numbers

Dalia/Pottu Kadalai – 1/3 Cup

Salt – As Required

To Mood

Mustard Seeds – 1/4tsp

Curry Leaves – 1-2 Sprigs

Oil – As Wanted

Methodology

Grind all of the substances listed above with the required water to a clean paste. You may add just a few uncooked curry leaves whereas grinding. Hold the chutney thick, or add extra water to dilute. In a pan, add oil; when it’s sizzling, add mustard seeds, and as soon as they splutter, take away from the flame. Add the curry leaves, give a fast combine, and add to the bottom chutney.”

Thanks for studying until finish, the following put up in Nitha Kitchen is Lunch Field Sequence/Youngsters Lunch Field Concepts, please hold visiting for extra fascinating recipes.

Click on HERE For Extra Pongal Associated Recipes

Click on HERE For Extra Pageant Associated Recipes